Sentiamo

Please dont stop!! Just love the name ' Herbicidal' BTW. My husband is in Biological Control ( Plants) with a Regional Council here in NZ. Herbicidal is nearly a dirty word here!! lol! Off topic stuff can be fun too dontcha know?!

Okey Dokey I wonder though, just how many taking part in this discussion have actually partaken of these variously ' hotly' debated cuisines in those particular countries. My experience of a New Zealand born Italian's food in New Zealand, and that IN Italy is vastly different, and Im not talking ingredients, they are sourceable here. Rather, it appears to be an interpretation and realigning to a local palate. Same applies to all ' Hot' cuisines. That is not authentic, and can lead to confusion when faced/tasting the real thing! When living in Italy, before returning to NZ, I remember being delighted that a Chinese Restaurant had opened in Sondrio, an hours drive away. It was an utter disappointment. Chinese owned and operated, I found olives in my fried rice. 'Nuff said! I should perhaps add that I realise I am slightly off topic! I do that. But I do believe that most ethnic foods available in EVERY foreign country are adapted to suit. Shame...but a fact.

An interesting discussion this, but one where there is possibly a slight loss of ' the point'. What one person deems to be intolerably ' hot' is most likely VERY tolerable to the next person. My husband can only manage a medium curry ( or equivalent), anything slightly deviating above that level is pushed aside as inedible. However, I can eat a curry/whatever that has my nostrils steaming and me enjoying it for a few days!!! I do agree that Thai food is exceptionally well heated, but is so well balanced with sweet/sour/hot that it almost goes unnoticed. I prepare a dipping/spooning sauce of finely chopped spring onion, carrot, cucumber and chilli in a white wine vinegar, water and sugar syrup that is the perfect foil for such heat. ( and always accompanies Sate) So, IMO, there will not be a general consensus re ' hotness' as so many define that so differently. An aside though. The hottest dish I ever ate was at my local pub where a very new Chef/Cook decided a whole jar ( not even fresh!) of green curry paste should suffice for two portions of Thai Green Chicken Curry. It was totally inedible. I mean totally!!

Cusina, we absolutely could have a dog/children thread! I have a 60 kg Maremma. He is white and fluffy, a drawcard for kids, but could be a dangerous one also, not because he is not disciplined, rather, children tend to be too much in his 'getting to be old' face. Getting back to Table Manners, one thing that totally dismays me is the amount of children unable to use a knife and fork properly. Little ones, I understand. 10 and upwards I do not. I am a Caterer and host many functions at our venue as well as out catered meals. Without fail, there are always children who use the knife and fork as a weapon, and often in the wrong hand. I wonder if they are able to tie their shoelaces! Sad. Coordination is not always easily learnt, and I understand that there are those who will never master the art, but the amount of children I see without these skills astounds me. I applaud all of you who are taking the time ( and it is NOT an effort) to impress upon young ones, a certain table etiquette. Long may your lessons live on!!

Lemon curd is divine ( I love it in combo with Strawberries or Blueberries)...no doubt about it, but do try making Lime curd, Grapefruit curd and the Passionfruit is so easy also. Just so delectable. I fill little tart cases with curd, sandwich Victoria sponges together with curd, fold through whipped cream to sandwich meringues together, et al. But most of all, I sneak away by myself and devour a dishful spoon by yummy spoonful!!!

well, if they can make smoked salmon ice cream....... Y'know Spoonbread, I have heard of sausage icecream. Frightening stuff huh??!!

Hi Craig, and thank you for your welcome! I have to agree that many do NOT like or use cream with Carbonara but many do. I lived in Lombardia ( hey, same Province as you!) and in my early days of visiting my in laws home, before the devastating landslide in the 80's destroyed the village, I was amazed at having cows living in a stable beneath the home. For a young Kiwi girl 30 years ago it was a shock I can tell ya! ( and we wont go near the smell!) Cows grazed in paddocks all year long here in NZ, even in the snow hay was fed out. But....I soon became aware of just how important those cows were. Milk, cream and butter were and are such a staple, and olive oil not used really except to drizzle on a salad. A tablespoon or two of cream was, and is, always added to my family's Carbonara and I actually prefer it that way. it loosens the eggs just enough and provides a wonderful creaminess that a Carbonara without does not. My opinion, and I concede that many prefer without. I found that cream is used in Carbonara at most if not all of Valtellinese restaurants I ever ate in. Lots of cows there, so heaps of product to use!! Now, South? Well, no cream makes sense and the Olive rules!

I always mix my warmed ( in pancetta pan so you get the yummy flavours) cream and eggs together, (2 yolks to one white) along with some fresh grated parmesan and heaps of black pepper, ....then tip on top of the hot pasta in a heated dish. Not the pan it was cooked in. This way, you are preventing that horrible undesired curdled effect! Had a debate a few weeks ago on a board I USED to belong to re Carbonara. Interesting that some add tomatoes, and someone was lamenting the fact that the traditional recipe did not include vinegar. ???? BTW, anyone about familiar with Culatello? Has to be my favourite Italian cured meat.

IMO, a dense, moist, rich Chocolate Almond cake is the way to go!! I have one that is superb. Pour on a Ganache and away you go! PM me if ya want the recipe.

Ahhhhhh....Valtellina! I lived there for 9 years, at Bormio, a ski resort. Do miss so many local dishes that just will NOT replicate themselves in my kitchen Still, I have 2 big jars of dried porcini from my sisters 'mountain' to bury my nose in when I get homesick for Polenta Taragna and spezzatino! Spent Christmas there, and totally pigged out, still paying the price!

Another type of Gnocchi is 'al cucchiaio' where a bowl of soft gnocchi mixture ( we most often used spinach, nutmeg, cheese and flour) is held over a pot of boiling water and the Gnocchi are teaspooned into boiling salted water. Someone else retrieves the little darlin's as they rise to meet their makers. Into a warm dish, and sauced with Piera's leftover from last night's Veal Sauce....sublime. And, why the heck dont they taste just like that when I make them??!!!

Make yourself a heap of potato gnocchi, top with brown butter that has been fried with sage leaves and garlic, pour over gnocchi, chuck in heaps of a cubed Italian mountain cheese ( i use Bitto, but well...Fontina?) and pop into the oven to melt cheese and warm through. Sprinkle with un po' di grana, and you will be in 7th heaven! Also, deepfried sage leaves make a wonderful edible garnish for many dishes. Riz Conc ( I cant do the bits on top of the words!) Is a traditional peasant dish from Valtellina in Italy. My Mum-in-law made this often, and was real comfort food. Stick to ya ribs kinda stuff!! Simply wash some rice ( but leave SOME starch), add some peeled, smallish chunked potato pieces, and begin cooking in the regular amount of SALTED water you would use for non absorption method. 5 to 10 minutes before rice and potatoes are ready, chuck in as much sliced savoy cabbage or spinach/silverbeet as you like. Continue cooking. You should not need to drain this dish at all. If you do, something has gone wrong!!! Its all an adventure really! When ready, pour into your serving dish and top with the same brown butter mixture as above. Stir through some cubed melting cheese ( choose a good Italian one) and go step into those snowshoes!!! Lyn

Absolutely Panzanella! Wonderful salad, although your tomatoes probably dont have the flavour yet, being early Spring. Just be sure to remove the hard crusts. Make Mozzarella in Carrozza, or Croque Monsieur, I love toasted sammies!

Hope y'all are not sharing those 4 cuties Lucy!! I agree, dont muck around with the flavour if they are mere mouthfuls, savour them as is, maybe a litle rub with a touch of seasalt, pepper,anchovy fillet and parsley? And make a little pan gravy from that? But then, I do love my anchovies with lamb. Go figure!

Well, this is my first post here at egullet and I am delighted to join you all! I ditto all that has been said ( and learnt some things) but never try to do Spaghetti/Fettuccine Carbonara without Pancetta! It is absolutely an integral part of that dish. Regular bacon will not do! ( well, it will do, but.....) I used it as a good flavour base for many Casseroles and in Chowders etc. I say used, because it is not easily obtainable in NZ and I miss not being able to pop out to the Salumeria for my Pancetta or whatever. after 9 years living in Italy.